Yogurt & Lemon Panna Cotta
It has it all: it is creamy, smooth, flavorful, light, refreshing, melts in your mouth… In the end when you pour the panna cotta mixture into the ramekins, you might thing: gosh, this looks way too runny! But believe me. Just let it cool down for a couple of minutes, pop it in the fridge and let the gelatine work its magic. You’ll see!
You can choose to serve the panna cotta in its ramekin or flip it over and serve it on a plate. Here’s how you can do that best: run a sharp knife around the edge of the set panna cotta to loosen it a little. Then warm a little water in a saucepan and place the ramekins in it for just a couple of seconds. Mine only took about 12 seconds. If you leave it in the warm water for too long, your panna cotta will become runny again. Then place a plate on top of the ramekin and flip it over. If the panna cotta isn’t moving, put it in the warm water again for a handful of seconds and try again.Garnish the panna cotta with whatever you like: fruit coulis, berries… I went for sliced lemon and chopped mandarin this time. Enjoy!
Also check out my yogurt cake with almonds and honey!
- 4,5 oz (125 ml) cream
- ¼ cup (60 ml) whole milk
- 1 sheet gelatin (¼ envelope or ¼ tbsp granulated gelatin)
- 1 oz (30 g) icing sugar (sifted)
- 2 tbsp lemon juice
- 3 oz (90 ml) (Greek) yogurt
- Combine the cream and whole milk in a small saucepan and place it for 5 to 6 minutes over medium-low heat.
- Simmer gently, stirring regularly. In the meantime soak the sheet of gelatin in a little bit of cold water for a couple of minutes. If you are using granulated gelatin, you obviously have to skip this step!
- The gelatin will become soft after some time.
- Remove the warm cream and milk mixture from the heat and add the sifted icing sugar.
- Stir very well to avoid any lumps. Add the soaked gelatin (or stir in the granulated gelatin at this stage).
- Add the (Greek) yogurt and the lemon juice to the saucepan.
- Stir all the ingredients well. Pour the warm panna cotta into clean and chilled glasses or whatever ramekins you are using.
- Chill the panna cotta for at least 8 hours (preferably overnight) in the fridge to set.